Kellogg's - "Bran New Idea" Book

Picture of

Spicy Apple Roll

Cooking time: 30-35 minutes

  • Pastry
  • 8oz Plain flour 225g
  • 4 oz Butter or margarine 100g
  • pinch Salt pinch
  • 1 Egg 1
  • Filling
  • 2oz Butter (melted) 50g
  • 1lb Cooking apples (peeled, cored and sliced) 450g
  • 2oz All-Bran Cereal 50g
  • 1 teasp Mixed spice 1x5 ml sp
  • 2oz Butter 50g
  • 3oz Sugar 75g
  • 3oz Sultanas

Rub the butter or margarine into the flour until this resembles fine breadcrumbs. Add the egg and salt, and mix to a smooth dough. Leave for 30 minutes then roll out to 15 x 10 inches (38 x 25 cm).
Brush pastry with melted butter. Mix the remaining ingredients together and sprinkle over the melted butter. Roll up like a Swiss Roll. Brush the top with melted butter. Cook in a hot oven, 230°C (450°F) Gas Mark 8, for 15 minutes, then reduce the heat to 190°C (375°F) Gas Mark 5, for a further 15-20 minutes. When cooked dredge with icing sugar.

From: Mrs. S. Stocks,
Dunfermline.

Apres-Ski Delight

Cooking time: 15 minutes

  • Base
  • 1½lb Cooking apples (peeled, cored and chopped) 675g
  • 2oz Sultanas 50g
  • 1oz Sugar 25g
  • knob Butter knob
  • pinch Cinnamon pinch
  • pinch Cloves (optional) pinch
  • pinch Ginger pinch
  • Topping
  • 3oz Butter 75g
  • 3oz Plain chocolate 75g
  • 6oz All-Bran Cereal (crushed) 175g
  • 1oz Caster sugar 25g

Put the apples, sultanas, butter, sugar, cloves, cinnamon and ginger together in a saucepan. Add a little water and simmer until the apples are tender.
Put into an oven-proof dish.

Gently melt the butter and chocolate together over a pan of hot water. Stir in the All-Bran and sugar. Mix well together. Cover the apples with the mixture and bake in a moderate oven, 180°C (350°F) Gas Mark 4, for 15 minutes.

Serve hot or cold with hot custard, whipped cream or ice cream.

From: Mrs. G. Kendall-Jackson,
Deganwy.